RECIPES

CULINARY

GREEK YOGURT DIPPING SAUCE

This Labne recipe started as a restaurant recipe where only the ingredients were shared.  Serve as a vegetable dip or eat with flat bread or baked flat bread chips as a healthy snack.  Goes well with lamb, steak, chicken and fish.

INGREDIENTS

1 pint

1 tsp

1 tsp

Labne – greek yogurt

Mother Earth Organic Red Wine Vinegar

Mother Earth Organic White Vinegar

1 tsp

½ cup

1 tsp.

¼ tsp.

¼ tsp.

 

Lemon juice

Cucumber chopped

Mint (dry crushed leaves)

Black pepper

Salt

 


DIRECTIONS

  • Wash cucumber with water combined with the Mother Earth organic white vinegar. 

  • Chop cucumber into ¼” square pieces. 

  • Combine and mix all ingredients in a bowl. 

  • Put back in the original Labne pint cup container. 

  • Cover and chill for a few hours.


HEALTH BENEFITS

PURPLE CABBAGE SALAD

This Purple Cabbage Salad recipe started as a restaurant recipe that has been enhanced to be healthier, yet still delicious, by using less oil and sugar.  Serve as a vegetable side dish or eat alone as a healthy snack.  Goes well with steak, chicken and fish as well as with baked or mashed potatoes.

INGREDIENTS

1 head

1 cup

Purple cabbage – medium size

Mother Earth Organic Red Wine Vinegar

1 ½ Tbsp.

¼ cup

1 tsp.

¼ tsp.

¼ tsp.

 

Sugar - (1/2 the sugar of restaurant recipes)

Canola oil - (half the oil of restaurant recipes)

Seasoning salt - (3/4 the salt of restaurant recipes)

Black pepper

Onion powder (can substitute with garlic powder if preferred)

 

DIRECTIONS

  • Remove top or wilted layer of cabbage. 

  • Wash cabbage and pat dry. 

  • Slice into 1/4” wide ribbons and set aside in a large bowl. 

  • Combine and mix all liquid and spice ingredients in a glass measuring 32 oz. cup or bowl. 

  • Pour over cabbage and toss.  Cover, chill and marinate for a few hours preferably overnight.


CULINARY

PICKLE

INGREDIENTS

  • 2 C Sliced Vegetables (Radish, Carrots, Onions, Celery)
  • 1 C Mother Earth Organic Apple Cider Vinegar
  • 2 C water
  • 1 TSP raw honey
  • 1 TSPS Sea Salt
  • 4 cloves garlic
  • 1 TBSP Peppercorns
  • 1 TSP Dill
  • 1 TSP Fennel seeds
  • 3 Bay Leaves

DIRECTIONS

  • Slice your selected vegetables
  • Add your veggies to a quart sized mason jar just about full, leaving about an inch of space at the top of your liquid.
  • Simply add your Mother earth organic Apple Cider , Honey, Water, and spices to a mixing bowl and whisk together gently to combine ingredients.
  • Pour over the sliced vegetable, tightly seal the jar, and store in the refrigerator for altleast 3-5 days for optimal flavor.
  • Enjoy your pickled veggies on their own, on the top of a salad, or as a crispy and tasty side dish!


 

CULINARY

COOKIE

INGREDIENTS

  • 1 C butter softened
  • 3/4 C Sugar
  • 1 TBSP Mother Earth Organic White Vinegar
  • 1/2 TSP Vanilla Extract
  • 2 C All-purpose flour
  • 1 TSP Baking Soda

DIRECTIONS

  • In a Large Bowl, Cream butter and sugar until light and fluffy.
  • Beat in vinegar and vanilla.
  • Combine flour and baking soda.
  • Gradually add to creamed mixture and mix well.
  • Roll into 1-in, balls and place on greased baking sheets, flatten to 1/4-in thickness.
  • Bake at 350° for 8-10 minutes or until edges are lightly browned, Enjoy!


CULINARY

MARINADE

INGREDIENTS

  • 1 LB Beef Flat Iron Steak or Meat of choice

  • 3 TBSP Mother Earth Organic Red Wine Vinegar

  • 1/2 TSP Crushed Red Pepper

  • 1/4 C Chopped Parsley

  • 1/4 C Extra Virgin Olive Oil

  • Salt & Pepper

DIRECTIONS

  • Season the meat lightly with salt & pepper

  • In a resealable bag, combine the olive oil, RWV, crushed red pepper and parsley.

  • Add the steak to the bag, shake and marinade in fridge for altleast 6 hours.

  • Preheat a grill pan and brush with vegetable oil, season the steak with salt and pepper and grill for 3 1/2 minutes per side.

  • Transfer to a carving board and let rest for 5 minutes.


CULINARY

SMOOTHIE

INGREDIENTS

  • 1 TBSP Mother Earth Organic Apple Cider Vinegar

  • 1 C Kale or Spinach

  • 1 Frozen Banana

  • 1/2 C Frozen Blueberries

  • 1/4 TSP Minced Ginger

  • 1 TBSP Almond Butter

  • 1/4 TSP Cinnamon

  • 5.30Z container plain Yogart

  • 1/2 C Water

DIRECTIONS

  • Enjoy Immediately place all ingredients in blender , mix and enjoy!


CULINARY

SAUCE

INGREDIENTS

  • 1 TBSP Mother Earth Organic Apple Cider Vinegar

  • 1 TBSP Organic Almond Butter

  • 1 Orange

  • 1 C Cooked Noodles

  • 1 Cooked Chicken Breast

DIRECTIONS

  • Blend Mother Earth Organic Apple Cider Vinegar, Almond Butter and Orange Using a Natribullet or equivalent for 15-20 seconds
  • Pour over Cooked Noodles of your choice
  • Top with Grilled Chicken and Enjoy!


HEALTH BENEFITS

VEGAN FRENCH TOAST

INGREDIENTS

  • Slices of gluten-free bread

  • 1 cup non-dairy milk

  • ½ teaspoon of vanilla extract

  • 2 tablespoons of vegetable oil

  • 2 tablespoons of sugar

  • 1 teaspoon of Mother Earth Organic apple cider vinegar

  • 1 cup of chickpea flour


CULINARY

ORGANIC TARTAR SAUCE

INGREDIENTS

  • 3/4 cup all-natural mayonnaise

  • 3 tbsp finely diced pickles

  • 1 tbsp chopped capers

  • 1 tbsp chopped fresh dill

  • 2 tsp fresh lemon juice

  • 1 tsp organic Mother Earth Organic apple cider vinegar

  • Sea salt, to taste


HEALTH BENEFITS

PORK AND BEANS

INGREDIENTS

  • 1/2 cup small-dice slab bacon, thick-cut bacon slices, salt pork, or pancetta (about 3 ounces)

  • 1/2 medium yellow onion, finely chopped

  • 1/2 cup tomato sauce

  • 1/3 cup molasses

  • 3 tablespoons Mother Earth Organic apple cider vinegar

  • 1 1/2 teaspoons dry mustard

  • 1 teaspoon Worcestershire sauce

  • 1/4 teaspoon freshly ground black pepper

  • 3 (15-ounce) cans navy or cannellini beans (do not drain)

  • Kosher salt

     

    INSTRUCTIONS

  • Place the bacon in a 12-inch cast iron skillet over medium heat and cook, stirring occasionally, until the fat begins to render out, about 5 minutes. Add the onion and cook, stirring occasionally, until tender, 8 to 10 minutes.

  • Add the tomato sauce, molasses, vinegar, mustard, Worcestershire, and pepper. Stir to combine and bring to a simmer. Add the beans and all the canning liquid and bring to a simmer. Cook, stirring occasionally, until the flavors meld and the sauce thickens, 15 to 20 minutes. Taste and season with salt as needed.


CULINARY

REFRIGERATOR PICKLES

INGREDIENTS

  • 3 sage leaves

  • 1 sprig mint

  • 1 sprig rosemary

  • 1 (1-inch) piece fresh ginger

  • 1/4 teaspoon turmeric powder

  • Juice of 1 medium orange

  • 1 cup club soda (or water)

  • 1 tablespoon Mother Earth Organic apple cider vinegar

  • 1 tablespoon honey

  • 1 to 2 teaspoons digestive or aromatic bitters

     

    INSTRUCTIONS

  • Wash and dry the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry or dry completely by hand. (Alternatively, run everything through the dishwasher.)

  • Prepare the cucumbers and onion. Wash and dry the cucumbers. Thinly slice into 1/4-inch thick rounds. Halve and thinly slice the onion. Toss the cucumbers and onion together in a large bowl to evenly distribute the onion among the pickles.

  • Pack the cucumbers and onion into the prepared jars. Pack the vegetables into the 2 jars, leaving a 1/2-inch of space at the top. Pack them in as tightly as you can without smashing.

  • Make the brine. Place the vinegar, water, sugar, salt, and mustard seeds in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.

  • Add the brine to the jars. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if needed.

  • Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.

  • Cool the jars, then refrigerate for 24 hours. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 24 hours before using.


CULINARY

TURMERIC SPRITZER

INGREDIENTS

  • 3 sage leaves

  • 1 sprig mint

  • 1 sprig rosemary

  • 1 (1-inch) piece fresh ginger

  • 1/4 teaspoon turmeric powder

  • Juice of 1 medium orange

  • 1 cup club soda (or water)

  • 1 tablespoon Mother Earth Organic apple cider vinegar

  • 1 tablespoon honey

  • 1 to 2 teaspoons digestive or aromatic bitters


HEALTH BENEFITS

INGREDIENTS

  • 7 tablespoons unsalted butter, divided

  • 1 tablespoon sesame seed oil

  • 1 medium cabbage (about 3 pounds), divided into 8 wedges

  • 1 medium carrot, grated (about 3/4 cup)

  • 1 1/4 cups + 2 teaspoons water, divided

  • 1/4 cup apple cider vinegar

  • 1 teaspoon raw demerara sugar

  • 1/2 teaspoon cayenne powder

  • 1/2 teaspoon red pepper flakes

  • 2 teaspoons cornstarch

INSTRUCTIONS

  1. Preheat the pressure cooker (by pressing brown/sauté mode).

  2. Add the sesame oil and brown the cabbage wedges on one side (about 3 minutes). In the meantime, grate the carrot. To the pressure cooker add the 1 1/4 cups water, vinegar, sugar, cayenne, and hot pepper flakes and swish around. Then add the cabbage wedges (browned side facing up) and sprinkle carrots on top.

  3. Close the lid and pressure cook for 5 minutes at high pressure. When time is up, open the pressure cooker with Normal Pressure Release (twist the valve on the lid to the "open" or "venting" position). Remove the lid tilting it away from you.

  4. Arrange the wedges and any loose leaves onto a serving platter. Reheat the cooking liquid (by pressing brown/sauté mode) to a boil. In a small bowl, mix the cornstarch and 2 teaspoons of water to make a slurry. Then pour the slurry into the pressure-cooker base.

  5. Boil the cooking liquid mixture until it's just starting to thicken. Pour this sauce over the cabbage wedges and serve.


CULINARY

SARDINE SNACKING TOASTS

Ingredients

FOR THE PICKLED ONIONS

  • 7 tablespoons unsalted butter, divided

  • 1 small red onion (about 5 ounces)

  • 1/2 cup rice vinegar, white wine vinegar, or apple cider vinegar

  • 1/2 cup water

  • 1/2 teaspoon granulated sugar

  • 1/2 teaspoon fine salt

FOR THE TOASTS

  • 4 Wasa crispbreads

  • 4 teaspoons Dijon mustard

  • 1 (3.5 ounce) can sardines


CULINARY

BBQ MUSHROOM SANDWICH

Ingredients

INGREDIENTS

  • 7 tablespoons unsalted butter, divided

  • 1 medium yellow onion, thinly sliced

  • 2 pounds mixed mushrooms, trimmed of woody ends and thinly sliced

  • 1 1/2 teaspoons Mother Earth Organic apple cider vinegar, divided

  • 1 1/2 teaspoons smoked paprika, divided

  • 3/4 cup barbecue sauce, such as Stubb’s

  • 1/2 cup water or low-sodium vegetable broth

  • Kosher salt

  • Freshly ground black pepper

  • 4 brioche buns, split

  • Creamy slaw, for serving

INSTRUCTIONS

  1. Melt 1 tablespoon of the butter in a large frying pan over medium heat. Add the onion and sauté until very tender and slightly golden. Transfer to a medium bowl and set aside.

  2. Melt 2 tablespoons of the butter in the same pan over medium-high heat. Add 1/3 of the mushrooms, stir to coat in the butter.

  3. Cook, stirring occasionally, until the mushrooms are tender and golden, 5 to 7 minutes

  4. Add 1/2 teaspoon each vinegar and smoked paprika, then transfer the mushrooms to the bowl with the onions.

  5. Repeat with the remaining butter, mushrooms, vinegar, and paprika in two more batches.

  6. Return the mushroom and onion mixture to the pan over medium-low heat.

  7. Add the barbecue sauce and water or broth, stir to combine, and cook until slightly thickened.

  8. Taste and season with salt and pepper as needed.

  9. To serve, toast or warm the brioche buns. Divide the filling between the buns and top with creamy slaw.


CULINARY

BANANA HONEY MILKSHAKE

Ingredients

INGREDIENTS

  • ½ cup (125 ml) milk

  • 1 tablespoon peanut butter

  • 1 tablespoon ground golden flaxseed

  • 2 teaspoons honey

  • ½ teaspoon pure vanilla extract

  • ½ teaspoon Mother Earth Organic apple cider vinegar

  • ¼ teaspoon ground cinnamon

  • 1 pinch sea salt

  • 1 large ripe banana, peeled, chopped into 6 pieces, and frozen

  • 1 teaspoon raw cacao nibs, for garnish

INSTRUCTIONS

  1. Add all ingredients into a blender and process until smooth.

  2. Pour the smoothie into a glass and sprinkle the cacao nibs on top

  3. Serve immediately, while it is super thick and creamy.



    HEALTH BENEFITS

    GREEN GODDESS DRESSING

    Ingredients

    • 1 garlic clove

    • 1 1/2 small – medium avocados

    • 1/4 cup extra virgin olive oil

    • 1/3 cup water

    • 3/4 cup packed basil leaves

    • 1/4 cup chopped parsley

    • 1/4 cup chopped chives

    • 1/2 cup chopped scallions

    • Juice of 1 medium lemon

    • 2 tablespoons Mother Earth Organic apple cider vinegar

    • 1 teaspoon salt


    HEALTH BENEFITS

    GOLDEN BEET SALAD

    Ingredients

    FOR THE DRESSING

    • 1 1/2 tablespoons Mother Earth Organic apple cider vinegar

    • 3 tablespoons extra virgin olive oil

    • 2 teaspoons Dijon mustard

    • 1 teaspoon raw honey

    • ½ teaspoon sea salt

    • ½ teaspoon ground coriander

    • Freshly ground black pepper to taste

    FOR THE SHAVED SALAD

    • 4 small golden beets, peeled

    • 4 medium carrots, peeled cut into two

    • 1 small bunch of radishes, trimmed and cleaned

    • 2 tablespoons chopped flat-leaf parsley

    Instructions

    1. Whisk the dressing ingredients together in a large bowl.

    2. Thinly slice the beets, carrot, and radishes on a mandolin or in a food processor with the slicing disc.

    3. Toss the sliced vegetables with the dressing to coat evenly.

    4. Salt and freshly ground pepper if desired and serve.


    HEALTH BENEFITS

    APPLE-SUNCHOKE SALAD

    Ingredients

    • 3 tablespoons olive oil

    • 3/4 kosher sea salt

    • 1/2 teaspoon freshly ground pepper

    • 1/2 cup chopped fresh dill

    • 1 tablespoon chopped shallots

    • 2 tablespoons Mother Earth Organic vinegar

    • 1 halved, cored, and thinly sliced Granny Smith apple

    • 2 tablespoons sliced fresh basil


    HEALTH BENEFITS

    BRUSSEL SPROUT SALAD

    Ingredients

    INGREDIENTS

    • 1 tablespoon olive oil

    • 1 tablespoon butter

    • 1 pound of brussel sprouts

    • 1/2 cup raisins

    • 1/2 cup pecans

    DRESSING INGREDIENTS

    • 2 tablespoons olive oil

    • 1/2 teaspoon apple cider vinegar

    • 1/2 teaspoon dijon mustard

    • Salt and pepper, to taste


    HEALTH BENEFITS

    BUTTERNUT SQUASH KALE SALAD

    Ingredients

    VINAIGRETTE

    • 2 tablespoons extra virgin olive oil

    • 1½ tablespoons Mother Earth Organic apple cider vinegar

    • 2 teaspoons red wine vinegar

    • 1 teaspoon Dijon mustard

    • 1 teaspoon honey

    SALAD

    • 3 cups trimmed and thinly sliced kale

    • 1 cup cubed and roasted butternut squash (follow the Tips below)

    • 1/4 cup crumbled blue cheese

    • 1/4 cup pomegranate seeds or dried cranberries


    HEALTH BENEFITS

    TANGY CUCUMBER SALAD

    Ingredients

    • 5 cups thinly sliced cabbage

    • 1/4 cup Mother Earth Organic apple cider vinegar

    • 2 tablespoons olive oil

    • 2 teaspoons granulated sugar

    • 1 teaspoon kosher salt, plus more as needed

    • Freshly ground black pepper

    • 2 pounds cucumbers (about 4 medium)

    • 2 tablespoons finely chopped fresh chives


    HEALTH BENEFITS

    CURRIED TOFU SALAD

    Ingredients

    • 5 cups thinly sliced cabbage

    • 1/3 cup golden raisins

    • 1 teaspoon yellow mustard seeds

    • 1/4 cup Mother Earth Organic apple cider vinegar

    • 1 pound extra-firm tofu

    • 2 tablespoons roasted pumpkin seeds

    • 1 scallion, chopped

    • 1 tablespoon chopped parsley

    • 1/2 cup vegan mayonnaise

    • 2 tablespoons curry powder

    • 3/4 teaspoon kosher salt

    • Freshly ground black pepper


    HEALTH BENEFITS

    QUINOA & BLACK BEAN SALAD

    Ingredients

    • 5 cups thinly sliced cabbage

    • 1 cup uncooked quinoa (any color), rinsed and drained

    • 2 cups water

    • 2 large oranges

    • 1/4 cup extra virgin olive oil

    • 2 teaspoons Mother Earth Organic apple cider vinegar

    • 1/2 teaspoon honey or agave nectar

    • 1/2 teaspoon coriander seeds, toasted and lightly crushed

    • 1/2 teaspoon salt

    • Freshly ground black pepper

    • 1/4 cup chopped cilantro

    • 1 1/2 cups (or 1 can) cooked black beans, rinsed and drained

    • 1/2 small red onion, thinly sliced


    CULINARY

    VEGAN QUESO

    Ingredients

    • 5 cups thinly sliced cabbage

    • 2 tablespoons olive oil

    • 1/2 large yellow onion, finely diced

    • 3 cloves garlic, minced

    • 2 large carrots, very finely chopped

    • 1 cup thinly sliced butternut squash

    • 2 teaspoons kosher salt, divided

    • 1 teaspoon ground cumin

    • 1/2 teaspoon chili powder

    • 1/4 teaspoon freshly ground black pepper

    • 1 cup low-sodium vegetable broth

    • 1 (4-ounce) can green chiles, drained

    • 1 1/2 cups unsweetened plain almond milk

    • 1 raw cashews, soaked for 30 minutes or up to overnight and then drained

    • 1/4 cup nutritional yeast

    • 1/2 cup chunky tomato salsa or pico de gall

    • 1 tablespoon Mother Earth Organic apple cider vinegar


    HEALTH BENEFITS

    CHICKPEA WALDORF SALAD

    Ingredients

    • 5 cups thinly sliced cabbage

    • 1/2 cup plain full-fat yogurt

    • 2 tablespoons Mother Earth Organic apple cider vinegar

    • 1 teaspoon Dijon mustard

    • 1 teaspoon honey

    • 1/2 teaspoon fine sea salt

    • 1/2 teaspoon crushed red pepper flakes

    • 1/4 teaspoon freshly ground black pepper

    • 1 (14-ounce) can chickpeas, drained and rinsed

    • 2 ribs celery, finely chopped

    • 1 medium apple, chopped into 1/4-inch chunks

    • 1 cup red grapes

    • 1/2 cup diced red onion

    • 1/4 cup chopped parsley

    • 1/2 cup walnuts, roughly chopped

    • 4 cups fresh spinach


    HEALTH BENEFITS

    APPLE CABBAGE SALAD

    Ingredients

    • 5 cups thinly sliced cabbage

    • 4 ounces lettuce

    • 2 medium apples

    • 2 cups finely chopped cauliflower

    • 1/2 cup thinly sliced scallions

    • 3 tablespoons canola oil

    • 1 1/2 tablespoons mayonnaise

    • 1 1/2 teaspoons brown sugar

    • 1/4 teaspoon Dijon mustard

    • 3 tablespoons Mother Earth Organic apple cider vinegar

    • A pinch of sea salt

    • 5 grinds of fresh black pepper

    • 1/2 cup pepitas, toasted


    HEALTH BENEFITS

    SPICY CHILI CHICKEN

    Ingredients

    • 10-12 ounces of tomato paste

    • 1/4 cup Chili Crisp

    • 1/4 cup plus 2 tablespoons olive oil, divided

    • 1/4 cup honey

    • 2 tablespoons Mother Earth Organic apple cider vinegar

    • 1 medium red onion

    • 2 large broccoli crowns (about 1 1/2 pounds total)

    • 1 1/2 teaspoons kosher salt, divided

    • 2 pounds bone-in, skin-on chicken thighs (4 to 6)

    • Sliced scallions or chopped fresh cilantro, for serving (optional)

    • Cooked rice, for serving (optional)


    CULINARY

    HOMEMADE KETCHUP

    Ingredients

    • 10-12 ounces of tomato paste

    • 1/8 - 1/3 cup of Mother Earth Organic apple cider vinegar

    • 1 tablespoon of sugar

    • 1/2 teaspoon salt

    • 1/4 teaspoon black pepper

    • 1/2 teaspoon mustard powder

    • 1/2 teaspoon dried oregano

    • 1/2 teaspoon cayenne

    • 1/2 teaspoon onion powder

    • 1/2 teaspoon of garlic powder

    • 1/4 teaspoon celery salt

    • A pinch of ground all spice


    LITE BITES

    AVOCADO HUMMUS

    Ingredients

    • 1 garlic bulb

    • 400g chickpeas (1 tin), drained and rinsed

    • 1 tbsp light or dark tahini paste

    • Generous swizzle of cold-pressed rapeseed oil or extra virgin olive oil

    • 1 capful of Mother Earth Organic apple cider vinegar

    • Juice of one lemon

    • 1 capful of white wine vinegar

    • 2 ripe avocados, peeled, stones removed

    • Sea salt, to taste

    • Dusting of smoked sweet paprika


    HEALTH BENEFITS

    FALL HARVEST SALAD

    Ingredients

    FOR THE DRESSING

    • 2 tablespoons Dijon mustard

    • 2 tablespoons honey

    • 2 tablespoons Mother Earth Organic apple cider vinegar

    • 2 tablespoons olive oil

    FOR THE SALAD

    • 1 (7 ounce) ham steak, diced

    • 1 pat butter

    • 2 frozen soft pretzels cut into 1/2-inch pieces

    • 2 romaine hearts, chopped

    • 1 apple, cored and diced

    • 3 ounces sharp cheddar cheese, diced


    CULINARY

    HOMEMADE SOFT PRETZELS

    Ingredients

    PRETZEL DOUGH

    • 1-1/4 cups blanched almond flour (140 g) I used the Natures Eats brand

    • 3/4 cup tapioca flour or starch (90 g) I used the Bob's Red Mill brand

    • 1/2 teaspoon baking soda

    • 2 large eggs

    • 1 teaspoon Mother Earth Organic apple cider vinegar

    TOPPINGS

    • 1 large egg for egg wash

    • 1/2 teaspoon Salt

    Instructions

    PRETZEL DOUGH

    • Preheat oven to 350F. Mix almond flour, tapioca flour and baking soda in a bowl. Crack two eggs and add in apple cider vinegar. Mix again.

    TO MAKE PRETZELS

    • Roll dough out on parchment paper and split into 8 equally-sized balls. Roll into long tubes, approximately 12-14 inches long. Twist into pretzel shapes.

    TO FINISH

    • Crack egg in a bowl and whisk. Dip each pretzel in the egg and place on baking sheet covered in parchment paper. Repeat for all pretzels. Sprinkle salt over top of pretzels. Bake 10-15 minutes, or until pretzels begin to brown on top. Best enjoyed fresh, but can be stored for 4-5 days at room temperature in an air-tight container.


    CULINARY

    VINEGAR PIE

    Ingredients

    FOR THE PASTRY

    • 2 cups flour

    • 1/2 cup + 2 tbsp butter

    • 1/4 cup vegetable shortening (for flakier pastry), or just use extra butter

    • 1/4 cup ice water, or a little more

    • 1 tablespoon Mother Earth Organic apple cider vinegar, mixed with the water

      FOR THE FILLING

    • 4 eggs

    • 4 tablespoons Mother Earth Organic apple cider vinegar

    • 1 1/4 cups white sugar

    • 1/4 cup golden yellow or light brown sugar

    • 1/2 cup melted butter

    • 1 1/2 teaspoon vanilla extract

    • 1 teaspoon cinnamon

    • 1/2 teaspoon nutmeg

    • A pinch of salt

    • 3/4 cup raisins


    HEALTH BENEFITS

    LEMON VINAIGRETTE

    Ingredients

    • ½ cup Mother Earth Organic apple cider vinegar

    • 3 tablespoons honey

    • 1 teaspoon grated lemon rind

    • Juice of a lemon

    • ½ teaspoon salt

    • ¼ teaspoon pepper

    • ¾ cup extra virgin olive oil


    HEALTH BENEFITS

    BASIC MARINADE

    Ingredients

    • 1 cup vegetable oil

    • 1/2 cup soy sauce

    • 1/3 cup Mother Earth Organic apple cider vinegar

    • 1/4 cup lemon juice

    • 3 tablespoons worcestershire sauce

    • 1 tablespoon mustard, Dijon-style prepared

    • 1 onion, sliced

    • 2 cloves garlic, minced

    • 4 sprigs of thyme

    • 6 (2-inch) pieces of rosemary sprigs


    HEALTH BENEFITS

    BROCCOLI BACON SALAD

    Ingredients

    • Kosher salt

    • 3 heads broccoli, cut into bite-size pieces

    • 2 carrots, shredded

    • 1/2 red onion, thinly sliced

    • 1/2 c. dried cranberries

    • 1/2 c. sliced almonds

    • 6 slices bacon, cooked and crumbled

      Dressing

    • 1/2 c. mayonnaise

    • 3 tablespoons Mother Earth Organic apple cider vinegar

    • Kosher salt

    • Freshly ground black pepper


    SUSTAINABLE HOME

    SUNFLOWER SEED SAUCE

    Ingredients

    • 6 tablespoons water

    • 1/4 cup raw sunflower seeds

    • 2 tablespoons chopped cilantro

    • 1 garlic clove

    • 1 tablespoon olive oil

    • 1 tablespoon Mother Earth Organic apple cider vinegar

    • 1/2 teaspoon ground turmeric

    • 1/2 teaspoon sea salt

    • 1/4 teaspoon ground black pepper

      Instructions

      In a high speed blender or food processor combine all of the above ingredients. Blend until desired consistency. Serve right away or store in an airtight container in the refrigerator for up to one week.


    HEALTH BENEFITS

    DIJON DRESSING

    • Mix ACV with Mother Earth Organic ACV and Dijon mustard in a pan over a simmer.

    • Add olive oil to mixture and toss it together with some of your favorite vegetables.


    HEALTH BENEFITS

    WARM CHICKPEA SALAD

    • 3 tablespoon Mother Earth Organic red wine vinegar

    • 1 large shallot, thinly sliced

    • 1 garlic clove, minced

    • 1/4 teaspoon kosher salt, plus more to taste

    • 2 (15-ounce) cans chickpeas, drained

    • 1 large carrot, coarsely grated

    • 1/2 cup flat-leaf (Italian) parsley leaves, chopped

    • 1/3 cup extra-virgin olive oil

    • Freshly ground black pepper


    HEALTH BENEFITS

    RED WINE VINAIGRETTE

    • 2 tablespoons Mother Earth Organic red wine vinegar

    • 1 teaspoon Dijon mustard

    • 1 small garlic clove, minced

    • 1/3 cup extra-virgin olive oil

    • Coarse ground pepper and salt


    CULINARY

    HOMEMADE SALSA

    • 1 1/4 cups Mother Earth OACV

    • 10 cups peeled, chopped and drained tomatoes (see note)

    • 3 cups chopped onion

    • 1 3/4 cups chopped green bell pepper

    • 5 jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice)

    • 7 cloves garlic, finely minced

    • 2 1/2 teaspoons ground cumin

    • 2 1/2 teaspoons coarsely ground black pepper

    • 2 1/2 tablespoons canning or pickling salt (see note)

    • 1/3 cup chopped fresh cilantro

    • 1/3 cup sugar (optional, depending on sweetness of tomatoes)

    • 16 ounces tomato sauce


    CULINARY

    PALEO MAYO

    TOOLS

    • Food processor

    • Glass jar

       

    INGREDIENTS

    • 5 egg yolks, room temperature

    • 2 tablespoons Mother Earth OACV

    • 4 teaspoons Dijon mustard

    • ¼ - ½ cup extra virgin olive oil

       

    INSTRUCTIONS

    • Place the egg yolks, apple cider vinegar and mustard in a food processor or high-speed blender. Blend on high 10 minutes until thick.

    • While the blender is still running, very slowly stream the extra virgin olive oil into the blender. Start with ¼ cup, then stop the blender to check the consistency. If it’s too thick for you, add up to a ¼ cup more to thin it out.

    • Scrape down the sides of the blender and then transfer the Paleo mayo to a glass jar. Store covered in the refrigerator up to one month.


    CULINARY

    TACO MEAT

    • 2 Tablespoons Mother Earth OACV

    • 1 pound ground beef

    • 2 Tablespoons chili powder

    • 2 teaspoons garlic powder

    • 1 teaspoon cumin

    • 1 teaspoon coriander

    • 1 teaspoon salt

    • 1/2 teaspoon oregano

    • 1/4 teaspoon cayenne pepper

    • 2 Tablespoons apple cider vinegar

    • 1 Tablespoon tomato paste


    HEALTH BENEFITS

    OACV AOILI

    • 2 tablespoons Mother Earth OACV

    • 3 egg yolks

    • 6 cloves garlic

    • 3/4 cup olive oil

    • a pinch of salt and pepper, to taste


    HEALTH BENEFITS

    VINEGAR SAUCE

    • 2 cups Mother Earth OACV

    • 1/2 cups plus 2 tablespoons ketchup

    • 1/4 firmly packed brown sugar

    • 5 teaspoons salt

    • 4 teaspoons hot red pepper flakes

    • 1 teaspoon freshly ground pepper


    CULINARY

    OACV GUMMIES

    • 1/2 cup Mother Earth OACV

    • 1 1/2 cups apple juice

    • 1/2 cup water

    • 5 tablespoons gelatin

    FRUIT AND VEGETABLES

    PICKLED OKRA

    • 2 cups Mother Earth OACV

    • 4 large garlic cloves, peeled

    • 4 1/4-inch thick slices lemon

    • 2 cups water


    SUSTAINABLE HOME

    MAPLE VINAIGRETTE

    • 1 1/2 tablespoons Mother Earth OACV

    • 1/4 cup pure maple syrup

    • 1 tablespoon Dijon mustard

    • 4 tablespoons canola oil

    • 1/2 tablespoons grated onion

    • 1/2 clove garlic, grated on microplane or fine-hole grater

    • 1/8 teaspoon kosher salt

    • 1 pinch black pepper


    SUSTAINABLE HOME

    VEGAN BISCUITS

    • 1 3/4 tablespoon Mother Earth OACV

    • 8 tablespoons vegan butter

    • 1 3/4 cup almond milk

    • 4 cups flour

    • 1 3/4 tablespoon baking powder


    SUSTAINABLE HOME

    CARAMEL VINEGAR SAUCE

    Ingredients

    • 1 cup Mother Earth OACV

    • 4 freestone peaches, halved and pits removed

    • 1 cup sugar

    • 4 tablespoons unsalted butter (60g), cut into 4 pieces

    • Kosher salt

    • 4 (1 1/2 inch thick) slices poundcake

    • Whipped cream


    HEALTH BENEFITS

    ROASTED YUKON POTATO

    Ingredients

    • 1 tablespoon Mother Earth white OACV

    • 2 lbs Yukon gold potatoes

    • 2 tablespoons unsalted butter

    • A dash of ground black pepper


    HEALTH BENEFITS

    ROASTED RAINBOW CARROT

    Ingredients

    Cook in sauce pan or bake at 400 degrees.

    • A dash of Mother Earth OACV (to finish)

    • 1 package rainbow carrot

    • 1 teaspoon Himalayan sea salt

    • 1/3 cup fresh pressed olive oil

    • 1/2 teaspoon turmeric

    • 1/4 teaspoon black peppercorn


    HEALTH BENEFITS

    SESAME BOK CHOY

    Ingredients

    • 1/2 tablespoon Mother Earth OACV

    • 1 lb bok choy

    • 1 tablespoon olive oil

    • 3 dashes ground black pepper

    • 2 tablespoons soy sauce

    • 3/4 tablespoon sugar

    • 1/2 teaspoon sesame oil



    HEALTH BENEFITS

    KALE CHIPS

    Ingredients

    • A dash of Mother Earth OACV (to finish)

    • 1 bunch of kale (in pieces on cookie sheet)

    • 1 teaspoon Himalayan sea salt

    • 1/3 cup fresh pressed olive oil

    • Optional: turmeric

    • Side options: Tahini or Hummus


    HEALTH BENEFITS

    COLESLAW

    Ingredients

    Combine ingredients and serve.

    • 4 cups shredded green cabbage

    • 1/4 cup Mother Earth OACV

    • 1 cup shredded carrots

    • 2 Tablespoons maple syrup

    • 1/4 teaspoon dry mustard

    • 1/4 teaspoon ground celery seed

    • 1/4 teaspoon sea salt

    • 1/4 teaspoon ground pepper


    SUSTAINABLE HOME

    APPLE PIE PUNCH

    Ingredients

    Add 2 tablespoons of Mother Earth OACV.

    • 1/2 gallon Mother Earth OACV

    • 2 Tablespoons maple syrup

    • 20 whole cloves

    • 8 cinnamon sticks

    • 1 large apple


    HEALTH BENEFITS

    HONEY VINAIGRETTE

    Ingredients

    • 1/4 cup Mother Earth OACV

    • 1/3 cup extra-virgin olive oil

    • 1 small shallot peeked

    • 2 teaspooons Dijon mustard

    • 2 teaspoons honey

    • ½ teaspoon salt

    • ¼ teaspoon freshly ground pepper


    HEALTH BENEFITS

    PICKLED ONION

    Mix ingredients in a mason jar and let sit for 1 day.

    Ingredients

    • 1/2 cup Mother Earth Organic red wine vinegar

    • 1 red onion

    • 1 cup warm water

    • 1 tablespoon white cane sugar

    • 1 1/2 teaspoons salt


    HEALTH BENEFITS

    STUFFED JACK-O-LANTERNS

    Mix ingredients in pan, and throw into peppers. Carve faces for fun!

    Ingredients

    • 2 tablespoons Mother Earth Organic red wine vinegar

    • 4-6 Mini Orange Bell Peppers

    • 1 package Quinoa

    • 1 yellow onion (diced and sautéed)

    • 2 chicken apple sausages

    • 1/3 cup fresh pressed olive oil


    HEALTH BENEFITS

    HONEY BALSAMIC DRESSING

    Add a dash of sea salt for flavor.

    Ingredients

    • 1/4 cup Mother Earth Organic red wine vinegar

    • 2 tablespoons Meyer Lemon juice

    • 2 tablespoons Clover honey

    • 1/3 cup fresh pressed olive oil

    Add a dash of sea salt for flavor.

    Ingredients

    • 1/4 cup Mother Earth Organic red wine vinegar

    • 2 tablespoons Meyer Lemon juice

    • 2 tablespoons Clover honey

    • 1/3 cup fresh pressed olive oil


    SUSTAINABLE HOME

    MATCHA MORINGA WAFFLE

    Top with açaí, blueberry and honey.

    Ingredients

    • 1 teaspoon Mother Earth OACV

    • 1 1/4 cup Coconut Milk

    • 2 teaspoons vanilla

    • 1 3/4 cups waffle mix (Kodiak Cakes)

    • 1/2 cup rolled oats

    • 1/2 cup coconut sugar

    • 2 teaspoons Moringa powder

    • 1 teaspoon Matcha powder

    • 1 1/2 teaspoons baking powder

    • 2 tablespoons Hemp or Chia seed


    HEALTH BENEFITS

    MUSHROOM MARINADE

    Ingredients

    • 1/4 cup Mother Earth Organic apple cider vinegar

    • 2 large garlic cloves

    • 1/4 cup balsamic vinegar

    • 1/4 cup canola oil

    • 1 tablespoon pure maple syrup

    • 1 tablespoon dried basil leaves

    • 1 tablespoon dried thyme leaves

    • 1 tablespoon dried oregano leaves

    • 40 cremini mushroom


    HEALTH BENEFITS

    APPLE CIDER KRAUT

    Mix ingredients in a bowl. Cover with plastic wrap. Microwave for 5 minutes. Let cool for 10—15 minutes.

    Ingredients

    • 1 1/4 cup Mother Earth OACV

    • 1 sliced and halved onion

    • 1/3 cup apple cider

    • 1 tablespoon crushed toasted caraway seeds

    • 2 tablespoons kosher salt

    • 1 head sliced cabbage


    HEALTH BENEFITS

    LEMON GARLIC CHARD

    Ingredients

    • 1 tablespoon Mother Earth Organic apple cider vinegar

    • 1 bunch rainbow chard

    • 1 tablespoon Meyer lemon juice

    • 1 1/2 cloves garlic

    • 1/4 cup red onion

    • 1 tablespoon olive oil

    • 1 tablespoon butter

    • 1 teaspoon sea salt

    • 1/2 teaspoon black peppercorn

    • 1/2 teaspoon Spanish paprika


    HEALTH BENEFITS

    PICKLED KOHLRABI

    Ingredients

    • 1 cup Mother Earth Organic apple cider vinegar

    • 1 cup water

    • 1 cup white refined sugar

    Directions

    • Bring all ingredients to a boil in a medium saucepan.

    • Peel and cut Kohlrabi and store in a mason jar or heat resistant container.

    • Cover in vinegar, let cool and refrigerate for up to 2 months.


    SUSTAINABLE HOME

    MOTHER EARTH’S APPLE SUNDAE

    Ingredients

    • 1 tablespoon Mother Earth Organic apple cider vinegar

    • 1/2 cup brown sugar

    • 1 teaspoon fresh ginger

    • 1 1/2 teaspoons cinnamon

    • 1 tablespoon heavy cream

    • A dash of kosher salt

    Directions

    • Preheat oven to 400 degrees. Stir liquid ingredients together.

    • Peel apples and mix with: cinnamon, ginger, and salt.

    • Cover apples with sauce and change temperature of oven to 450 degrees.

    • Place apples in four separate bowls.

    • Cool for 10-15 minutes and finish with: whipped cream, sauce or cookies of your choice.


    SUSTAINABLE HOME

    PUMPKIN SPICE CAKE

    Preheat to 350 and bake for 28 minutes.

    Ingredients

    • 1 box yellow cake mix

    • 13 ounces pumpkin puree

    Glaze

    • 3 tablespoons Mother Earth Organic apple cider vinegar

    • 1 ½ cups powdered sugar

    • ¾ teaspoon pumpkin pie spice


    SUSTAINABLE HOME

    DRAGON FRUIT LEMONADE

    Ingredients

    • 2 teaspoons Mother Earth OACV

    • 1 pack Dragon Fruit

    • Juice 2 Meyer lemons

    • 1 dropper stevia

    • 1 large bottle chilled sparkling mineral water


    HEALTH BENEFITS

    SOY VINAIGRETTE

    Ingredients

    • 2 cups Mother Earth Organic apple cider vinegar

    • 1 cup balsamic vinegar

    • 2 cups filtered, organic apple juice

    • 2 ounces unsalted butter

    • 4 ounces soy margarine

    • Sea salt to taste

    • A dash black peppercorn

    • 1/8 cup chopped chives


    SUSTAINABLE HOME

    TROPICAL MOCKTAIL

    Ingredients

    • 2 tablespoons Mother Earth Organic apple cider vinegar

    • 1/4 cup organic pineapple juice

    • 1 cup fresh, diced pineapple

    • 2 tablespoons raw clover honey

    • 3 mint leaves

    • 1/4 teaspoon cayenne pepper

    • 1/4 teaspoon turmeric

    • 2 tablespoons lime juice

    • Crushed ice

    • Sparkling water


    HEALTH BENEFITS

    YELLOWTAIL SANDWICH

    Ingredients

    • 1/4 cup Mother Earth Organic apple cider vinegar

    • 2 thinly sliced radishes

    • 4 slices bread

    • 1 Haas avocado

    • 1 tablespoon fresh Meyer lemon juice

    • 4.4 ounces yellowtail filet


    HEALTH BENEFITS

    BEE POLLEN VINAIGRETTE

    Ingredients

    • 2 tablespoons Mother Earth Organic apple cider vinegar

    • ¾ teaspoon fresh pressed olive oil

    • ½ small shallot

    • ¼ teaspoon Clover honey

    • ½ teaspoon bee pollen

    • 2 tablespoons grape seed oil

    • A dash sea salt

    • A sprinkle black or green peppercorn


    HEALTH BENEFITS

    AVO EGG SALAD

    Ingredients

    • ⅛ cup Mother Earth Organic apple cider vinegar

    • 4 hard boiled organic eggs

    • 6 hard boiled organic egg whites

    • 2 haas avocados

    • 1 tablespoon organic dijon mustard

    • ½ teaspoon paprika

    • 1 tablespoon diced fresh chives

    • A dash salt & pepper to taste


    HEALTH BENEFITS

    KICKIN’ KIMCHI

    Ingredients

    • ¼ cup Mother Earth Organic apple cider vinegar

    • 1 napa cabbage

    • 1 tablespoon salt (and ¼ cup salt for marinating)

    • 5 cloves garlic

    • 1 inch fresh ginger

    • 3 tablespoons fish sauce

    • 2 tablespoons sugar

    • 2 tablespoons Sriracha

    • 2 tablespoons sesame seeds


    SUSTAINABLE HOME

    HONEY BBQ SAUCE

    Add some flavor with a drizzle of honey.

    Ingredients

    • 1 cup Mother Earth OACV

    • 1 cup ketchup

    • 1/2 cup brown sugar

    • 1/3 cup yellow mustard

    • 1 tablespoons onion powder

    • 1 teaspoon garlic powder

    • 1/4 teaspoon chili powder

    • 1/4 teaspoon salt

    • A dash Worcestershire sauce


    HEALTH BENEFITS

    FLAT IRON STEAK

    Ingredients

    • 3 tablespoons Mother Earth Organic vinegar

    • 1 pound flat iron steak

    • 1/4 cup fresh pressed olive oil

    • 1/2 teaspoon crushed red pepper

    • 1/4 cup chopped parsley


    HEALTH BENEFITS

    CHICKPEA TOMATO SOUP

    Ingredients

    • 2 teaspoons Mother Earth Organic apple cider vinegar

    • 1 tablespoon fresh pressed olive oil

    • 1 medium onion, chopped

    • 2 large carrots, chopped

    • 2 cloves crushed garlic

    • 1 teaspoon cumin

    • 1 teaspoon dry mustard

    • 3 1/2 cups fresh chickpeas

    • 1 can crushed tomatoes

    • 7 sun dried tomatoes (dried and chopped)

    • 1 tablespoon Tamari sauce

    • 4 cups vegetable stock

    • 2 tablespoons tahini

    • 1 teaspoon dark sesame oil

    • 1/4 cup chopped parsley

    • A pinch Hungarian paprika


    HEALTH BENEFITS

    CARROT PURÉE

    Ingredients

    • 2 pounds carrots, peeled and cut into large pieces

    • 6 tablespoons extra virgin olive oil, more to taste

    • 2 tablespoons white vinegar

    • 4 teaspoons harissa

    • 1 teaspoon ground cumin

    • ½ teaspoon ground ginger

    • Sea salt and black peppercorn to taste


    HEALTH BENEFITS

    HOMEMADE APPLE SAUCE

    This slow cooker apple sauce recipe will leave your home smelling like a bakery.

    Ingredients

    • 1 teaspoon Mother Earth OACV

    • 12 red apples

    • 2 tablespoons water

    • 1 tablespoon cinnamon

    • 1/8 teaspoon nutmeg


    Jam Jar Salad Dressings

    INGREDIENTS

    • Almost empty jar of raspberry jam

    • 1 teaspoon dijon mustard

    • ¼ cup organic red wine vinegar

    • Salt and pepper

    • ¼ cup olive oil


    Recipe Instructions

    Combine everything in the jar and shake it up!


    The Salad Dressing You Can Put On Everything

    INGREDIENTS

    • 1/3 cup red wine vinegar

    • 1 Tablespoon Dijon mustard

    • 1 teaspoon maple syrup or honey

    • 1 teaspoon sea salt

    • 1 teaspoon lemon juice

    • 1/2 teaspoon black pepper

    • 1/2 cup extra virgin olive oil


    Recipe Instructions

    Combine all ingredients.


    Green Goddess Salad Dressing

    INGREDIENTS

    • 1 large avocado💛

    • 1 large handful parsley fresh💛

    • 1 large handful basil fresh💛

    • 1 tablespoon chives fresh💛

    • 2 stalks green onion ends removed💛

    • 1 garlic clove💛

    • 1 teaspoon apple cider vinegar💛

    • 2 tablespoons olive oil💛

    • ¾ cup water💛

    • Juice of 1 lemon💛

    • 1 teaspoon salt💛

    • ½ teaspoon pepper💛


    Recipe Instructions

    Combine all of the ingredients in a blender and blend until smooth!


    OACV Smoothie

    INGREDIENTS

    • 1 frozen banana

    • 1/2 cup orange juice

    • 1 tablespoon apple cider vinegar

    • 1 cup ice

    • 1/2 cup Greek yogurt

    • Pinch of ginger

    • Pinch of turmeric

    • 1 scoop protein powder (optional)


    Recipe Instructions

    Combine all of the ingredients in a blender and blend until smooth!


    Coleslaw Recipe

    INGREDIENTS

    • 1 head Purple cabbage – medium size

    • 1 cup Mother Earth Organic Red Wine Vinegar

    • 1 ½ Tbsp. Sugar - (1/2 the sugar of restaurant recipes)

    • ¼ cup Canola oil - (half the oil of restaurant recipes)

    • 1 tsp. Seasoning salt - (3/4 the salt of restaurant recipes)

    • ¼ tsp. Black pepper

    • ¼ tsp. Onion powder (can substitute with garlic powder if preferred)


    Recipe Instructions

    • Remove top or wilted layer of cabbage.

    • Wash cabbage and pat dry.

    • Slice into 1/4” wide ribbons and set aside in a large bowl.

    • Combine and mix all liquid and spice ingredients in a glass measuring 32 oz. cup or bowl.

    • Pour over cabbage and toss

    • Cover, chill and marinate for a few hours preferably overnight.


    Sleepy Girl Mocktail

    INGREDIENTS

    • Ice

    • Tart Cherry Juice

    • Plain seltzer

    • Mother Earth Organic Apple Cider Vinegar

    • 1 scoop magnesium powder


    Recipe Instructions

    • Fill a glass with ice, then pour in the seltzer.

    • Fill with cherry juice until mostly full

    • add the OACV and magnesium powder.


    Barbecue Sauce Recipe

    INGREDIENTS

    • 1½ cups ketchup

    • ½ cup apple cider vinegar

    • ½ cup water

    • ¼ cup brown sugar

    • ¼ cup tamari or soy sauce

    • 2 tablespoons yellow mustard

    • 1 teaspoon garlic powder

    • 1 teaspoon ground cumin

    • 1 teaspoon onion powder

    • 1 teaspoon smoked paprika


    Recipe Instructions

    • In a medium saucepan, combine the ketchup, vinegar, water, brown sugar, tamari, mustard, garlic powder, cumin, onion powder, and smoked paprika.

    • Bring to a simmer over medium heat, then reduce the heat to low and simmer, stirring often, for 20 minutes, or until thickened. Season to taste and store in the refrigerator for up to 2 weeks.


    Bean Salad Recipe

    INGREDIENTS

    • 15 ounce can kidney beans drained and rinsed

    • 15 ounce can garbanzo beans chickpeas, drained and rinsed

    • 15 ounce can white cannellini beans or great northern beans, drained and rinsed

    • 1/2 red onion diced small

    • 4 stalks celery diced small

    • 1 red pepper diced small

    • 1/4 cup fresh parsley chopped

    • 1/4 cup red wine vinegar

    • 1/2 cup olive oil

    • 1 teaspoon salt

    • 1/2 teaspoon ground black pepper

    • 1 tablespoon honey

    • 1 clove garlic pressed

    • 1/2 teaspoon Italian seasoning


    Recipe Instructions

    • Add all salad ingredients to a large bowl. Make sure that you've drained and rinsed your beans first!

    • Add all dressing ingredients to a mason jar. Cover and shake well to combine. Pour over salad, toss to combine.

    • Chill until ready to serve. This tastes best after soaking a few hours and will last up to 3 days in the refrigerator.


    Superior Sandwich Topping

    INGREDIENTS

    • 1 ½ tablespoons olive oil💛

    • 2 teaspoons red wine vinegar💛

    • 1 teaspoon oregano💛

    • Salt and pepper💛


    Recipe Instructions

    Combine all ingredients. Brush or drizzle onto sandwich.


    DIY Salt and Vinegar Chips

    INGREDIENTS

    • 400 grams potatoes (about 4 medium), peeled

    • Cooking Oil Spray

    • 2 tablespoons flaky salt

    • 3-4 tablespoons white vinegar (to be mixed with the salt)

    • ½ cup white vinegar (to add to the water for boiling the potatoes)


    Recipe Instructions

    • Preheat oven to 400 F.

    • In an oven-safe dish, combine the salt with the tablespoons of vinegar. Stir to combine and bake in the oven for 10 minutes at 400 degrees F.

    • Using a mandolin or knife, slice four potatoes paper thin.

    • Soak the sliced potatoes in an ice bath for 10 minutes, then boil for 5 minutes in a pot of water combined with vinegar.

    • Scrape the dry salt and break up into small pieces.

    • Pat potatoes completely dry, then spray with cooking oil.

    • Air fry the potatoes for 10 minutes at 400F, flipping halfway.

    • Add the salt and vinegar seasoning and toss to combine.


    Honey Mustard Dressing Recipe

    INGREDIENTS

    • 1 lemon, juiced (about 2-3 Tablespoons)

    • 2 Tablespoons honey

    • 2 Tablespoons Dijon mustard

    • 1 Tablespoon apple cider vinegar

    • 1 clove minced garlic

    • 1/4 teaspoon sea salt

    • ground pepper, to taste

    • 1/4 cup avocado oil


    Recipe Instructions

    Combine all ingredients in a jar or blender and combine


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